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1
Butter and flour a 1-quart or larger ring mold or tube pan and set aside.
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2
Whisk the yeast with the milk in a large bowl.
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3
Whisk in 2 of the eggs and then the sugar, salt and 4 cups of the flour, switching to a spoon when the dough gets stiff.
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4
Stir in the softened butter and knead the dough in the bowl until it comes together in a ball.
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5
Turn out onto the work area and knead until it forms an elastic ball, sprinkling with and working in up to 1 cup more flour to keep dough from getting sticky.
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6
Place dough in a clean bowl and cover with plastic wrap.
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7
Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
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8
Punch down dough and turn out onto a lightly floured work area.
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9
Roll dough into a log and cut into 28 equal-size pieces.
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10
Shape each piece into a ball, dip in melted butter and place in the prepared pan, staggering pieces in 2 layers.
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11
Cover loosely with plastic wrap and let rise in a warm place until doubled in bulk, about 30 minutes.
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12
Preheat the oven to 375 degrees.
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13
Beat the remaining egg and lightly brush over the top of the bread.
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14
Bake until top is nicely browned and dough is cooked through, 25 to 30 minutes.
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15
(Test by turning out the loaf onto a rack; the bottom and sides should be nicely browned.)
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16
Turn upright on another rack to cool slightly before serving.
